Marinated stuff for the fondue pot

From the Melting Pot Cookbook
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*

Panang Curry Chicken Marinade
serves 8-10

1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed

Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.

Greek Marinade
(best on chicken or seafood)
serves 2-4

1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed

Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs

Sesame soy marinade
serves 4-6

2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed

Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.

Teriyaki Marinade
(one of our faves)
serves 4-6

3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed

Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.

Cilantro-Lime Marinade
serves 4-6

Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood

Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.

Balsamic marinade
serves 4-6

1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed

Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.

Garlic & Herb Marinade
serves 4-6

8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed

Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.

Marinated Pork Tenderloin

(we used this on boneless pork ribs, it was AWESOME).

From All Recipes

serves 4

Ingredients:
1/4 c soy sauce
1/4 c packed brown sugar
2 T cooking sherry
1 1/2 t dried minced onion
1 t ground cinnamon
2 T olive oil
1 pinch garlic powder
2 (3/4 lb) pork tenderloins

Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

OR you can make them in the oven. Bake at 350F for 30 mins (basting with juices half way through), turn up to 400F for 20 min. And then it'll be done. (That's what we did, and they were nice and tender.)

Nutritional Jazz: 278 cal; 10.7 g fat; 73 mg cholesterol.

Chicken Marinade

from All Recipes

Ingredients

1 1/2 c vegetable oil
3/4 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine vinegar
1/3 c lemon juice
2 T dry mustard
1 t salt
1 T black pepper
1 1/2 t finely minced fresh parsley